How to make it

  • Directions for the sweet and sour sauce: In a small saucepan, heat oil over medium heat; fry jalapeno pepper (if using) and garlic, stir-fry, until aromatic, about 1 minute. Add orange and lime juices and vinegar; bring to boil. Reduuce heat and simmer until reduced to 3/4 cup - 175 ml, about 10 minute. Remove from heat; stir in molasses, honey, salt and pepper. Make-ahead: Let cool; refrigerate in airtight container for up to 2 days. Reheat to use.
  • Directions for the cumin rub: In a small skillet, toast cumin seeds over medium-low heat until aromatic and darkened, about 2 minutes. In clean coffee grinder, grind together cumin, pepper and salt until you get the texture of instanty coffee granules. Brush pork with oil; rub all with cumin misxture. Make-ahead: Place in shallow dish, cover and refrigerate for up to 2 hours.
  • Place pork on greased BBQ grill over medium heat; close lid and gril for 10 minutes, turning with thongs when well grilled marked. Brush with 1/3 cup - 75 ml of the sauce; grill covered and turning often, until a mahogany brown color over medium heat but still slightly pink inside, about 5 minutes. Transfer to cutting board; tent with foil and let stand 5 minutes before slicing and serving with sauce. Makes about 8 servings.

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